Teriyaki Chicken Bowls

A teriyaki chicken bowl is perfect for a quick and healthy meal.

Tender chunks of chicken in a sweet and savory homemade teriyaki sauce is spooned over rice for make a perfect meal.

Garnish with extra vegetables and chopped fresh cilantro, toasted sesame seeds, or a drizzle of sriracha.

Meal Prep Tips

Make chicken and broccoli ahead of time and store them in separate air-tight containers in the refrigerator for up to 4 days. Reheat in the microwave and once heated, add the fresh toppings

More Meals in a Bowl

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Easy Homemade Chicken Bowls

Teriyaki bowls are on the menu today!

This teriyaki bowl recipe is a 30 minute meal.You can make the sauce from scratch or use a bottled favorite.Swap the chicken for shrimp or salmon if you’d like.Made with fresh and healthy ingredients, these chicken bowls are perfect for meal prep.Set out bowls of steamed edamame and snow peas, toasted sunflower seeds, julienned peppers and carrots, lime wedges, and chopped fresh herbs like cilantro or parsley.

Ingredients for Chicken Teriyaki Bowls

Chicken: Use boneless skinless chicken breasts or chicken thighs for this recipe. You can also use shrimp or salmon.

Teriyaki Sauce: I love making my own homemade teriyaki sauce, but you can use bottled sauce too. Just make sure it’s thick (like BBQ sauce) and add a dash of orange or pineapple juice for a fresh twist.

Grains: You can use any kind of rice or your favorite grains in these bowls. Try oven-baked rice, quinoa, farro, or brown rice. You can even substitute chow mein noodles, rice noodles or cauliflower rice.

How to Make Teriyaki Chicken Bowls

Cut the chicken into bite sized pieces and cook per recipe below.Make the sauce and whisk until bubbly; return the chicken to the pan and heat with the sauce.Divide chicken and broccoli over each bowl and drizzle with the remaining sauce from the pan.

Garnish as desired and serve.

Toppings and Variations

These rice bowls can be topped with almost anything. Here are some favorites:

Fresh: coleslaw mix, shredded carrots, cucumbersBold: pickled red onions, sriracha